JPH0476647B2 - - Google Patents
Info
- Publication number
- JPH0476647B2 JPH0476647B2 JP60012638A JP1263885A JPH0476647B2 JP H0476647 B2 JPH0476647 B2 JP H0476647B2 JP 60012638 A JP60012638 A JP 60012638A JP 1263885 A JP1263885 A JP 1263885A JP H0476647 B2 JPH0476647 B2 JP H0476647B2
- Authority
- JP
- Japan
- Prior art keywords
- dough
- yeast
- minutes
- frozen
- water
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
- 238000000034 method Methods 0.000 claims description 30
- 235000012470 frozen dough Nutrition 0.000 claims description 26
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 17
- 235000013305 food Nutrition 0.000 claims description 15
- 239000000203 mixture Substances 0.000 claims description 15
- 238000004945 emulsification Methods 0.000 claims description 14
- 239000003995 emulsifying agent Substances 0.000 claims description 12
- 239000002994 raw material Substances 0.000 claims description 10
- 238000009472 formulation Methods 0.000 claims description 3
- 230000001804 emulsifying effect Effects 0.000 claims description 2
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 20
- 238000000855 fermentation Methods 0.000 description 14
- 230000004151 fermentation Effects 0.000 description 14
- 238000011112 process operation Methods 0.000 description 13
- -1 sucrose fatty acid ester Chemical class 0.000 description 12
- 235000013312 flour Nutrition 0.000 description 11
- 229930006000 Sucrose Natural products 0.000 description 10
- 235000014121 butter Nutrition 0.000 description 10
- 239000000839 emulsion Substances 0.000 description 10
- 230000008014 freezing Effects 0.000 description 10
- 238000007710 freezing Methods 0.000 description 10
- 239000005720 sucrose Substances 0.000 description 10
- 235000000346 sugar Nutrition 0.000 description 10
- 235000014113 dietary fatty acids Nutrition 0.000 description 9
- 229930195729 fatty acid Natural products 0.000 description 9
- 239000000194 fatty acid Substances 0.000 description 9
- 150000003839 salts Chemical class 0.000 description 9
- 235000008429 bread Nutrition 0.000 description 8
- 239000004615 ingredient Substances 0.000 description 8
- 239000000843 powder Substances 0.000 description 8
- 235000013601 eggs Nutrition 0.000 description 7
- 235000013310 margarine Nutrition 0.000 description 7
- 239000003264 margarine Substances 0.000 description 7
- 241000209140 Triticum Species 0.000 description 6
- 235000021307 Triticum Nutrition 0.000 description 6
- 230000000052 comparative effect Effects 0.000 description 6
- 230000000694 effects Effects 0.000 description 6
- 238000012545 processing Methods 0.000 description 6
- 235000020183 skimmed milk Nutrition 0.000 description 6
- 238000012360 testing method Methods 0.000 description 6
- 239000003921 oil Substances 0.000 description 5
- 235000019198 oils Nutrition 0.000 description 5
- 238000010257 thawing Methods 0.000 description 5
- 239000003925 fat Substances 0.000 description 4
- 235000019197 fats Nutrition 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- 238000003860 storage Methods 0.000 description 4
- 229930091371 Fructose Natural products 0.000 description 2
- 239000005715 Fructose Substances 0.000 description 2
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 235000013365 dairy product Nutrition 0.000 description 2
- 235000012489 doughnuts Nutrition 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 238000000465 moulding Methods 0.000 description 2
- 238000010899 nucleation Methods 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 150000008163 sugars Chemical class 0.000 description 2
- 239000006188 syrup Substances 0.000 description 2
- 235000020357 syrup Nutrition 0.000 description 2
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 1
- 244000201986 Cassia tora Species 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 241000173371 Garcinia indica Species 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- 240000008415 Lactuca sativa Species 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 240000001417 Vigna umbellata Species 0.000 description 1
- 235000011453 Vigna umbellata Nutrition 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 235000012180 bread and bread product Nutrition 0.000 description 1
- 235000020186 condensed milk Nutrition 0.000 description 1
- 235000005687 corn oil Nutrition 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 150000002772 monosaccharides Chemical class 0.000 description 1
- NCAIGTHBQTXTLR-UHFFFAOYSA-N phentermine hydrochloride Chemical compound [Cl-].CC(C)([NH3+])CC1=CC=CC=C1 NCAIGTHBQTXTLR-UHFFFAOYSA-N 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 235000008476 powdered milk Nutrition 0.000 description 1
- 235000012045 salad Nutrition 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 235000008939 whole milk Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating, heating
- A21D6/001—Cooling
Landscapes
- Physics & Mathematics (AREA)
- Thermal Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60012638A JPS61173735A (ja) | 1985-01-28 | 1985-01-28 | イ−スト発酵食品の冷凍生地の製法 |
| US06/707,061 US4600587A (en) | 1985-01-28 | 1985-03-01 | Process of manufacturing frozen dough of yeast-fermented dough |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60012638A JPS61173735A (ja) | 1985-01-28 | 1985-01-28 | イ−スト発酵食品の冷凍生地の製法 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS61173735A JPS61173735A (ja) | 1986-08-05 |
| JPH0476647B2 true JPH0476647B2 (fr) | 1992-12-04 |
Family
ID=11810911
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP60012638A Granted JPS61173735A (ja) | 1985-01-28 | 1985-01-28 | イ−スト発酵食品の冷凍生地の製法 |
Country Status (2)
| Country | Link |
|---|---|
| US (1) | US4600587A (fr) |
| JP (1) | JPS61173735A (fr) |
Families Citing this family (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2663197A1 (fr) * | 1990-06-18 | 1991-12-20 | Mathieu Gilbert | Procede de preparation de pates levees feuilletees a surgeler utilisees en boulangerie patisserie. |
| EP0653163B1 (fr) * | 1993-10-29 | 2000-08-16 | Dai-Ichi Kogyo Seiyaku Co., Ltd. | Agents de conditionnement pour pâtes congelees |
| RU2070394C1 (ru) * | 1995-04-27 | 1996-12-20 | Владимир Иванович Пивоваров | Способ получения мучных кулинарных изделий из быстрозамороженных полуфабрикатов |
| BE1013776A3 (nl) * | 2000-05-24 | 2002-08-06 | Bvba Lansslaere | Werkwijze, preparaten en inrichting voor het vervaardigen van boterkoekjes. |
| US20030165605A1 (en) * | 2002-01-31 | 2003-09-04 | Jackie Brown | Frozen dough and baked products |
| KR20030094986A (ko) * | 2002-06-11 | 2003-12-18 | 주식회사 파리크라상 | 이스트 도우넛의 제조 방법 |
| EP1748694A4 (fr) * | 2004-05-12 | 2012-04-25 | Gen Mills Marketing Inc | Procede d'elaboration de pate surgelee, et produits connexes |
| MX2008011786A (es) * | 2006-03-16 | 2009-02-10 | Rich Products Corp | Formula y proceso para producir masa congelada laminada. |
Family Cites Families (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US1750720A (en) * | 1927-04-21 | 1930-03-18 | Augmentine Holding S A | Process for the manufacture of bread |
| GB1201365A (en) * | 1967-10-06 | 1970-08-05 | Spillers Ltd | Improvements in or relating to processes for making bread |
| US3785993A (en) * | 1971-06-04 | 1974-01-15 | Ici America Inc | Stable liquid emulsifier compositions |
| SU482161A1 (ru) * | 1973-04-17 | 1975-08-30 | Московский технологический институт пищевой промышленности | Способ приготовлени теста |
| US4406911A (en) * | 1980-06-30 | 1983-09-27 | General Foods Corporation | Method of producing and baking frozen yeast leavened dough |
-
1985
- 1985-01-28 JP JP60012638A patent/JPS61173735A/ja active Granted
- 1985-03-01 US US06/707,061 patent/US4600587A/en not_active Expired - Lifetime
Also Published As
| Publication number | Publication date |
|---|---|
| JPS61173735A (ja) | 1986-08-05 |
| US4600587A (en) | 1986-07-15 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| EXPY | Cancellation because of completion of term |